Sticky Asian Spicy Garlic Shrimp

This sticky Asian spicy garlic shrimp is a tantalizing blend of sweet, spicy, and savory flavors. The shrimp are coated in a sticky sauce infused with garlic, ginger, and a hint of heat from sriracha sauce, making it a perfect dish for seafood lovers.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 3 cloves garlic, minced
• 2 tablespoons soy sauce
• 2 tablespoons honey
• 1 tablespoon sriracha sauce
• 1 tablespoon sesame oil
• 1 tablespoon rice vinegar
• 1 teaspoon grated ginger
• 1 tablespoon cornstarch
• 2 tablespoons water
• 2 green onions, chopped for garnish
• 1 tablespoon sesame seeds for garnish

Instructions:

In a bowl, mix together soy sauce, honey, sriracha sauce, sesame oil, rice vinegar, garlic, and ginger

In a separate small bowl, dissolve cornstarch in water to create a slurry

Heat a skillet over medium heat and add the sauce mixture

Let it simmer for 2-3 minutes until slightly thickened

Add the shrimp to the skillet and toss to coat with the sauce

Cook for 4-5 minutes until the shrimp are pink and cooked through

Pour the cornstarch slurry into the skillet and stir well until the sauce thickens and coats the shrimp evenly

Remove from heat and garnish with chopped green onions and sesame seeds

Serve hot and enjoy!

Parmesan Baked Potato Halves

These Parmesan Baked Potato Halves are a simple yet flavorful side dish that pairs well with any meal. The combination of crispy Parmesan topping and fluffy potato insides makes them irresistible.

Ingredients:

• 4 large russet potatoes, scrubbed and dried
• 2 tablespoons olive oil
• 1/2 cup grated Parmesan cheese
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Fresh parsley, chopped for garnish

Instructions:

Turn on the oven and heat it up to 400F 200C

Cut each potato in half down the middle

Put the potato halves on a baking sheet that has been lined with parchment paper, cut side up

Spread the olive oil out on the cut side of each potato half

Place the garlic powder, dried oregano, salt, and pepper in a small bowl

Set it aside

Spread a lot of the Parmesan mixture on the cut side of each potato half and press it down gently to stick

After the oven is hot, bake the potatoes for 30 to 35 minutes, or until they are soft and the tops are golden brown and crispy

Before serving, sprinkle with chopped fresh parsley

S'more Chocolate Bark

S'more Chocolate Bark is a delightful treat that combines the classic flavors of a s'more in a convenient and shareable form. It's perfect for parties, gatherings, or as a sweet snack any time you're craving the taste of s'mores.

Ingredients:

• 2 cups semi-sweet chocolate chips
• 1 cup milk chocolate chips
• 1 cup mini marshmallows
• 1 cup graham cracker crumbs
• 1/4 cup unsalted butter
• 1/4 cup powdered sugar
• 1/2 teaspoon vanilla extract

Instructions:

Line a baking sheet with parchment paper and set it aside

In a microwave-safe bowl, melt the semi-sweet chocolate chips and milk chocolate chips in 30-second intervals, stirring after each interval, until smooth and fully melted

Pour the melted chocolate onto the prepared baking sheet and spread it out evenly with a spatula

In a separate bowl, microwave the unsalted butter until melted

Stir in the powdered sugar and vanilla extract until well combined

Sprinkle the graham cracker crumbs evenly over the melted chocolate, followed by the mini marshmallows

Drizzle the butter and sugar mixture over the marshmallows

Place the baking sheet in the refrigerator and let it chill for at least 2 hours or until the chocolate has set

Once the chocolate has hardened, break the bark into pieces of your desired size

Enjoy your S'more Chocolate Bark!

French's Double Cheese Burger

Add French's mustard to your double cheeseburger for a twist on the classic American taste. This burger recipe is great for a summer BBQ or any time you want a tasty burger.

Ingredients:

• 1 lb ground beef
• 1/2 cup French's mustard
• 4 slices cheddar cheese
• 4 hamburger buns
• Salt and pepper to taste
• Lettuce leaves
• Tomato slices
• Onion slices
• Pickles
• Ketchup optional
• Mayonnaise optional

Instructions:

Warm the grill up to a medium-high level

Cut the ground beef into 8 equal pieces and press them into thin patties

To taste, add salt and pepper to the patties

One side of each patty should have French's mustard on it

On four of the patties, put a slice of cheddar cheese

Put the last four patties on top, mustard side down, to make a double cheeseburger

Put the double cheeseburger patties on the grill and cook them for three to four minutes on each side, or until they're done the way you like them

Toast the hamburger buns on the grill for a minute or two at the end of the cooking time

Put lettuce, tomato slices, onion slices, and pickles on the bottom bun of each burger to make it

Place the double cheeseburger patty on top, and then cover it with the last bun

If you want, you can serve it hot with ketchup and mayonnaise

Chicken Enchilada Cornbread Casserole

This Chicken Enchilada Cornbread Casserole is a tasty dish that combines the tastes of enchiladas with the comforting feel of cornbread. People who like chicken enchiladas and cornbread will love this!

Ingredients:

• 1 lb chicken breasts, cooked and shredded
• 1 can 10 oz red enchilada sauce
• 1 can 15 oz whole kernel corn, drained
• 1 can 15 oz black beans, drained and rinsed
• 1 cup shredded cheddar cheese
• 1 box 8
• 5 oz cornbread mix
• 1/3 cup milk
• 1 egg
• 1/4 cup chopped cilantro optional
• Salt and pepper to taste

Instructions:

Preheat oven to 375F 190C

In a large bowl, combine shredded chicken, enchilada sauce, corn, black beans, and half of the shredded cheese

Mix well

Transfer the mixture into a greased 9x13 inch baking dish, spreading it out evenly

In another bowl, prepare the cornbread mix according to package instructions by combining the mix with milk, egg, and chopped cilantro if using

Mix until just combined

Pour the cornbread batter evenly over the chicken mixture in the baking dish

Sprinkle the remaining shredded cheese on top of the cornbread batter

Bake in the preheated oven for 25-30 minutes, or until the cornbread is golden brown and a toothpick inserted into the center comes out clean

Remove from the oven and let it cool for a few minutes before serving

Slice and serve warm, optionally garnished with extra cilantro and a dollop of sour cream

Autumn Chicken & Phyllo Dough Pot Pies Tart

A delightful tart filled with tender chicken, autumn vegetables, and creamy sauce, encased in crispy layers of phyllo dough. Perfect for cozy autumn evenings.

Ingredients:

• 2 cups cooked chicken, shredded
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 cup diced carrots
• 1 cup diced butternut squash
• 1 teaspoon dried thyme
• 1/2 teaspoon dried sage
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons all-purpose flour
• 1 cup chicken broth
• 1/2 cup heavy cream
• 1/4 cup chopped fresh parsley
• 6 sheets phyllo dough
• 1/4 cup melted butter

Instructions:

Preheat the oven to 375F 190C

In a large skillet, heat olive oil over medium heat

Add onions and garlic, saut until softened

Add carrots, butternut squash, thyme, sage, salt, and pepper

Cook until vegetables are tender

Sprinkle flour over the vegetable mixture and stir to combine

Cook for 1-2 minutes

Gradually pour in chicken broth and heavy cream, stirring constantly until thickened

Stir in shredded chicken and parsley

Remove from heat

Brush each sheet of phyllo dough with melted butter and layer them in a tart pan, allowing edges to hang over

Pour chicken and vegetable mixture into the phyllo-lined tart pan

Fold overhanging edges of phyllo dough over the filling to partially cover

Bake for 25-30 minutes, or until phyllo dough is golden brown and crispy

Serve hot, garnished with additional parsley if desired

Gingersnap Sweet Potato Mousse with Homemade Marshmallow Fluff

A delightful dessert that combines the earthy sweetness of sweet potatoes with the warm spices of gingersnap cookies, all topped with a fluffy homemade marshmallow fluff. It's the perfect treat for fall or holiday gatherings.

Ingredients:

• 2 cups sweet potatoes, peeled and diced
• 1/4 cup brown sugar
• 1/4 cup gingersnap cookies, crushed
• 1/4 cup heavy cream
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/4 teaspoon vanilla extract
• 1/8 teaspoon salt
• For Homemade Marshmallow Fluff:
• 2 large egg whites
• 1/2 cup granulated sugar
• 1/4 cup light corn syrup
• 1/8 teaspoon cream of tartar
• 1/2 teaspoon vanilla extract

Instructions:

Boil the sweet potatoes in a large pot of water until they are fork-tender, about 15-20 minutes

Drain the sweet potatoes and let them cool slightly

In a food processor, blend the sweet potatoes, brown sugar, crushed gingersnap cookies, heavy cream, ground cinnamon, ground nutmeg, ground ginger, vanilla extract, and salt until smooth and creamy

In a separate bowl, prepare the Homemade Marshmallow Fluff: In a heatproof bowl, combine egg whites, granulated sugar, light corn syrup, and cream of tartar

Place the bowl over a pot of simmering water and whisk continuously until the sugar dissolves and the mixture becomes fluffy and glossy

This will take about 5-7 minutes

Remove the marshmallow fluff from heat and stir in the vanilla extract

To assemble, divide the sweet potato mousse into serving glasses or bowls

Top each serving with a generous dollop of homemade marshmallow fluff

Use a kitchen torch to lightly brown the marshmallow fluff for a toasted finish, or place them under the broiler for a few seconds

Serve the Gingersnap Sweet Potato Mousse with Homemade Marshmallow Fluff immediately and enjoy!

Vegan One-Pot Mac and Cheese

This vegan mac and cheese only needs one pot to make it creamy. Nutritional yeast and almond milk make a cheesy sauce that coats soft elbow macaroni. This meal is comforting and filling.

Ingredients:

• 2 cups elbow macaroni
• 3 cups vegetable broth
• 1 cup unsweetened almond milk
• 1 cup nutritional yeast
• 1 tablespoon olive oil
• 1 tablespoon cornstarch
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon turmeric
• Salt and pepper to taste

Instructions:

In a large pot, combine the elbow macaroni, vegetable broth, almond milk, olive oil, nutritional yeast, cornstarch, garlic powder, onion powder, turmeric, salt, and pepper

Bring the mixture to a boil over medium-high heat, stirring occasionally

Once boiling, reduce the heat to low and let simmer for 10-12 minutes, or until the pasta is cooked and the sauce has thickened, stirring occasionally

Remove from heat and let sit for a few minutes to allow the sauce to further thicken

Serve hot, optionally garnished with chopped parsley or vegan cheese shreds

Italian Baked Parmesan Cracker Crusted Flounder

This dish is based on Italian food and has flounder fillets covered in a crunchy mixture of Parmesan cheese, crushed Italian herb-flavored crackers, and spices. It has a great mix of tastes and textures and is baked just right, making it a savory seafood treat.

Ingredients:

• 4 flounder fillets
• 1 cup crushed Italian herb-flavored crackers
• 1/2 cup grated Parmesan cheese
• 1/4 cup melted butter
• 1 teaspoon garlic powder
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• Salt and pepper to taste

Instructions:

Preheat oven to 400F 200C

In a bowl, mix together crushed crackers, Parmesan cheese, melted butter, garlic powder, dried oregano, dried basil, salt, and pepper

Dip each flounder fillet into the crumb mixture, coating evenly on both sides

Place the coated fillets on a baking sheet lined with parchment paper

Bake in the preheated oven for 12-15 minutes or until the fish flakes easily with a fork and the crust is golden brown

Serve hot, garnished with fresh parsley if desired

Vegan Strawberry Rhubarb Oatmeal

This Vegan Strawberry Rhubarb Oatmeal is a delightful and healthy breakfast option. It's gluten-free and bursting with the flavors of spring. The combination of sweet strawberries and tart rhubarb makes this oatmeal truly irresistible.

Ingredients:

• 1 cup rolled oats
• 1 1/2 cups almond milk
• 1/2 cup chopped rhubarb
• 1/2 cup chopped strawberries
• 1 tablespoon maple syrup
• 1/2 teaspoon vanilla extract
• Pinch of salt
• Optional toppings: sliced strawberries, chopped nuts, coconut flakes

Instructions:

Oats, almond milk, rhubarb, strawberries, maple syrup, vanilla extract, and salt should all be mixed together in a medium-sized saucepan

Set the heat to medium-low and stir the ingredients together until they start to simmer

For 5 to 7 minutes, or until the oats are soft and the mixture has thickened, stir the mixture every now and then

Take it off the heat and let it sit for one or two minutes to thicken even more

In bowls, put the oatmeal

If you want, you can add sliced strawberries, chopped nuts, and coconut flakes on top

Enjoy while still warm!

Fudgesicles - Dairy Free Paleo

These fudgesicles are dairy-free and Paleo-friendly, but they taste rich and creamy. They're the perfect treat for a hot day without feeling bad about it.

Ingredients:

• 1 can full-fat coconut milk
• 1/4 cup unsweetened cocoa powder
• 1/4 cup maple syrup or honey
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions:

In a saucepan, whisk together coconut milk, cocoa powder, maple syrup or honey, vanilla extract, and salt over medium heat until well combined

Bring the mixture to a simmer, then remove from heat and let it cool slightly

Pour the mixture into popsicle molds

Insert popsicle sticks into the molds

Freeze for at least 4 hours or until completely set

To unmold, run warm water over the outside of the molds for a few seconds and gently pull out the popsicles

Enjoy your dairy-free Paleo Fudgesicles!

Paleo Double Chocolate Cherry Cookies

Savor the rich and luscious flavors of these double chocolate cherry cookies that fit the Paleo diet. Made with dark chocolate, dried cherries, and almond flour, they're a delicious treat that fulfills your sweet tooth without making you break your Paleo diet.

Ingredients:

• 2 cups almond flour
• 1/4 cup cocoa powder
• 1/4 cup coconut oil, melted
• 1/4 cup honey or maple syrup
• 1/4 cup dark chocolate chips Paleo-friendly
• 1/4 cup dried cherries, unsweetened
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 egg
• 1 teaspoon vanilla extract

Instructions:

Preheat your oven to 350F 175C and line a baking sheet with parchment paper

In a large mixing bowl, combine almond flour, cocoa powder, baking soda, and salt

In a separate bowl, whisk together the melted coconut oil, honey or maple syrup, egg, and vanilla extract

Pour the wet mixture into the dry mixture and stir until well combined

Fold in the dark chocolate chips and dried cherries

Scoop out spoonfuls of cookie dough and place them onto the prepared baking sheet, spacing them apart

Use the back of a fork to flatten each cookie slightly and create a crisscross pattern on top

Bake in the preheated oven for 10-12 minutes, or until the cookies are set and the edges are slightly golden

Remove from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely

Enjoy your Paleo Double Chocolate Cherry Cookies!